For filling, combine cornstarch and salt in a large saucepan. Stir in 1/2 cup milk until smooth. Gradually stir in remaining milk and 3/4 cup maple syrup. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter. Cool to room temperature without stirring.

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"Made this recipe for a pie baking contest at work after doing a test run at home. Made a few changes- added 1 tsp maple extract to the filling before cooking on stove top, added the maple syrup to the whipping cream as well as about 1/4 c white sugar before whipping. Made Sugar Coated Pecans recipe from another site, which I chopped and sprinkled on top just before serving- this was fantastic! Also, used purchased graham pie crust, and everyone agreed the graham combined with the maple and pecan flavors was great! Oh yes- I won the contest!!"